Weekday Ragù with Veggies is packed with tons of vegetables and flavour! It’s perfect for busy days and picky-eaters! Make in either the slow cooker or in the Instant Pot for an easy weeknight dinner!
This is the meal that saves my bacon during the week. When we’re running from place to place or I just need a meal on the table where I’m not listening to why everyone dislikes it. This Weekday Ragù with Veggies so many vegetables in it, you’ll feel like you’re winning at dinner.
Plus, noodles. And when you have a couple of four year olds and a toddler, noodles are a life line. We love these telephone cord noodles; the kids always play a “who can find the longest noodle” game. One of those times when playing with your food counts.
This recipe is great in the slow cooker or the Instant Pot. Both methods get you to where you want to go. Which is flavour town, but loaded up with veggies. I think I prefer the slow cooker method only because all the ingredients sit there longer and simmer, melding together more. Creating a more cohesive sauce to coat the noodles. The IP was fantastic, and when you’re in a pinch and need dinner on the table in 30 minutes, then it’s the best call that day.
None of my kids realized how many vegetables are included in this meal, but I LOVED how many I packed in. I’m a bit cheeky and also serve a salad with this dish, but it’s not necessary. If you wanted to cut down on the meat, you could definitely skip the ground beef and use a cup of green or brown lentils in lieu.
This recipe makes a ton. I usually freeze a ziplock (laying down flat) in the freezer with the leftovers and take it on trips so we’re not eating out at every meal.
Other pasta sauces we love include this vegetarian Cauliflower Alfredo with Peas, my summer-time favourite Tomato Pasta, and this Garlicky Peanut Soba Noodles.
Weeknight Ragù with Veggies packed with tons of vegetables and flavour! It's perfect for busy days and picky-eaters! Make in either the slow cooker or in the Instant Pot!
- 1 lbs (454 gr) extra lean ground beef
- 4 links (around 454 gr) Italian Sausage, casings removed
- 2 large carrots, roughly chopped
- 1 large onion, roughly chopped
- 4 cloves garlic
- 1 small-medium zucchini, trimmed and roughly chopped
- 1 large bell pepper, roughly chopped
- 2 cups spinach leaves
- 2 28oz can (2 x 796 mL) crushed fire roasted tomatoes
- 1/4 cup red wine
- 1 cup beef or vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/8-1/4 tsp crushed red pepper flakes
- 1 tsp kosher salt
- 1 tsp fresh ground black pepper
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Place meat in a food processor and pulse until blended or mash up with a potato masher. Add to slow cooker.
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Add onion, carrots, garlic, zucchini, and bell pepper to food processor and pulse until finely chopped (or finely chop with a knife). Add to slow cooker.
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Blend spinach in food processor and set aside (do not place in slow cooker yet).
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Add crushed tomatoes, red wine, broth, basil, red pepper flakes, salt and pepper to slow cooker and stir until well blended.
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Turn slow cooker to slow for 8-10 hours or high for 3-4 hours. With 10-20 minutes left, add spinach.
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Serve over top of noodles, polenta, or other desired base.
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Heat IP to sauté. Place meat in a food processor and pulse until blended or mash up with a potato masher. Add to IP when IP says "hot" and cook until meat is browned, around 5-7 minutes.
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Add onion, carrots, garlic, zucchini, and bell pepper to food processor and pulse until finely chopped (or finely chop with a knife). Add to IP.
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Blend spinach in food processor and set aside (do not place in IP yet).
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Add crushed tomatoes, red wine, broth, basil, red pepper flakes, salt and pepper to IP and stir blended.
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Close IP and cook on high pressure for 15 minutes. Use the quick release valve for 5 minutes and carefully open lid. Add spinach and mix.
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Serve over top of noodles, polenta, or other desired base.
Enjoy! xo
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